Cha Gio

Name: Cha Gio
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 12 rice paper; 250 g minced pork; 50 g wood ear; 50 g bean thread noodles; for frying oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Cha Gio, a beloved staple in southern Vietnam, brings a sense of warmth and camaraderie to any table. Traditionally enjoyed during festive gatherings or intimate family meals, these crispy fried rolls are crafted with care and shared generously. Each roll is a reflection of the culinary art passed down through generations, with ingredients measured by instinct and taste.

The crunch of golden rice paper reveals a savory filling of minced pork, wood ear mushrooms, and delicate bean thread noodles. The flavors are balanced with a touch of fine sea salt, cooked with a generous hand in oil, creating a satisfying bite that’s both hearty and delicate. Cha Gio invites a communal experience, perfect for sharing amongst friends and family, embodying the spirit of Vietnamese home cooking.

Ingredients

12rice paper
250 gminced pork
50 gwood ear
50 gbean thread noodles
for fryingoil
to tastefine sea salt

Method

Start by soaking 50 g of bean thread noodles in warm water for about 10 minutes until they are soft and pliable. Drain them thoroughly and cut into 2-inch lengths. At the same time, soak 50 g of wood ear mushrooms in warm water until they expand and become tender, about 15 minutes. Drain and finely chop them.
In a large mixing bowl, combine 250 g minced pork, the prepared bean thread noodles, and chopped wood ear mushrooms. Mix well with your hands to ensure all ingredients are evenly distributed. Season the mixture with fine sea salt to taste, ensuring the flavors are balanced and to your liking.
Prepare a clean, flat surface for rolling the Cha Gio. Fill a shallow dish with warm water and dip one sheet of rice paper into the water for a few seconds until it becomes pliable but not too soft. Place the softened rice paper on the flat surface.
Spoon about 1 tablespoon of the pork mixture onto the lower third of the rice paper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly to form a neat cylinder. Repeat this process with the remaining rice paper and filling.
In a large frying pan, pour enough oil to submerge the rolls halfway and heat over medium-high heat. To test if the oil is ready, drop a small piece of rice paper into the oil; it should sizzle immediately.
Carefully place the rolls in the hot oil, ensuring they are not overcrowded. Fry in batches if necessary. Cook the rolls, turning occasionally, until they are golden brown and crispy on all sides, about 5 to 7 minutes per batch. The rice paper should be blistered and crunchy.
Once cooked, remove the rolls from the oil and drain on a wire rack or paper towels to remove excess oil. Immediately sprinkle with a little more fine sea salt if desired, to enhance the flavor.
Serve the Cha Gio hot, ideally with a side of fresh herbs and dipping sauce, inviting everyone to share and enjoy the crispy, savory rolls.